No churn ice cream is one of the easiest desserts you can make at home, no machine, no eggs, no fuss. It’s creamy, customizable, and comes together with just a few simple ingredients.
If you’ve ever thought homemade ice cream was too complicated, this method will change your mind.
In this guide, I’ll walk you through how to make no churn ice cream step-by-step, share my go-to base recipe, mix-in ideas, and answer the most common questions.
Plus, I’ll link to some of my favorite no churn flavors like sprinkles ice cream and birthday cake ice cream.
Table of Contents
What Is No Churn Ice Cream?
No churn ice cream is a shortcut method for making creamy, scoopable ice cream without an ice cream maker. Traditional ice cream requires churning and sometimes tempering eggs. With this method, all you need is heavy cream and sweetened condensed milk.
The whipped cream adds volume and air, while the condensed milk brings sweetness and that silky texture. Fold them together, add your favorite mix-ins, and freeze—it’s that simple.
Ingredients You’ll Need
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Here’s the basic no churn ice cream base:
- Heavy cream: This is what gives the ice cream its rich and fluffy texture.
- Sweetened condensed milk: Adds sweetness and keeps the ice cream soft.
- Vanilla extract: Optional but adds depth of flavor.
- Salt: Optional, but it helps balance the sweetness.
- Optional mix-ins: Sprinkles, cake pieces, crushed cookies, fruit, or candy.
You can easily adjust flavors based on what you’re craving. Try a basic vanilla one day, then go make some with rainbow sprinkles or cookie dough the next.
How to Make No Churn Ice Cream (Step-by-Step)
Chill your tools: Place your mixing bowl and beaters in the freezer for 10–15 minutes. Cold tools help the cream whip faster.
Whip the heavy cream: In the chilled bowl, beat the cold heavy cream on high speed for 3 to 4 minutes, until stiff peaks form.
Mix the base: Transfer the whipped cream to a larger bowl. Add the sweetened condensed milk, vanilla extract, and salt (if using). Gently fold everything together until well combined.
Add your mix-ins (if using): Stir in sprinkles, chopped cookies, or whatever else you’d like. Be gentle so you don’t deflate the mixture. Otherwise move to the next step.
Freeze: Pour the mixture into a loaf pan or ice cream container. Smooth the top, cover with plastic wrap or a lid, and freeze for 6 to 8 hours or overnight.
Scoop and enjoy: Let the ice cream sit at room temp for 5 to 10 minutes before scooping for best texture. When ready, serve over a nice warm cherry dump cake.
Best Mix-In Ideas
One of the best things about no churn ice cream is how easy it is to customize. Here are some reader-favorite mix-ins:
- Rainbow sprinkles (for sprinkles ice cream)
- Crushed Oreos (for Oreo cookies cookies and cream or Mint Oreo ice cream)
- Chopped peanut butter cups ( for moose tracks ice cream)
- Jello (see this orange creamsicle ice cream)
- Mini chocolate chips
- Brownie chunks
- Cake pieces (see birthday cake ice cream)
- Strawberry jam swirl
- Salted caramel drizzle
- Mix in about ½ to 1 cup of add-ins per batch. Fold gently so they don’t sink or bleed color.
Tips for the Best No Churn Ice Cream
- Use cold tools and ingredients: Whipping cream whips better when it’s cold.
- Stick to jimmies for sprinkles: Nonpareils tend to bleed into the base.
- Start small with unique flavors:
When using bold flavors like cotton candy or bubblegum, begin with just a tiny drop and taste as you go, these can easily overpower your ice cream. - Don’t overmix: Fold ingredients in gently to keep that light, airy texture.
- Taste and adjust: Right after mixing you can do a quick taste test and add more flavor. Like vanilla extract or almond.
- Cover well when freezing: Use a lid or press plastic wrap against the surface to avoid freezer burn.
Storage instructions
- Store in an airtight container in the freezer.
- It’s best eaten within 2 to 3 weeks.
- To scoop easily, let it sit out for about 5–10 minutes before serving.
- Label flavors if you’re making multiple batches at once!
FAQs
Salt is optional, but I love the subtle flavor it brings. It balances the sweetness and makes the ice cream taste more complete. Try it once, you might be surprised how much you like it.
Yes, you can try using coconut cream in place of heavy cream and a dairy-free condensed milk (many are available online or in specialty stores). The texture may be slightly different, but it still works.
It might be too cold. Let it sit at room temperature for a few minutes to soften before scooping. Read more on how to scoop ice cream it’s an article you never knew you needed.
No. Condensed milk is sweetened and thick, and it’s what gives no churn ice cream its signature texture. Regular milk won’t work as a substitute.
Now that you know how to make no churn ice cream, the possibilities are endless. Whether you keep it classic or load it up with fun mix-ins, this method is a great way to enjoy homemade ice cream anytime, no machine needed.
👉 Want more ideas? Browse all my no churn ice cream recipes here.
Leave a comment below and let me know your favorite flavor combo!
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How to make no churn ice cream
Ingredients
- 2 cups Heavy cream
- 14 oz Condensed milk
- 2 teaspoons Vanilla extract
- ⅛ teaspoon Salt (optional)
Instructions
- Place your mixing bowl and beaters in the freezer for 10–15 minutes to help the cream whip faster. (This step is optional but recommended)
- In the chilled bowl, pour in the cold heavy cream. Using a mixer with the whisk attachment, beat on high speed for 3 to 4 minutes, or until stiff peaks form.
- Transfer the whipped cream to a large mixing bowl. Add the sweetened condensed milk, vanilla extract, and salt (if using). Gently fold everything together until well combined.
- Stir in your favorite mix-ins, such as sprinkles, chocolate chips, cookie pieces, or fruit. Fold gently to keep the mixture light and airy.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 to 8 hours or overnight, until firm.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Enjoy!
